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Yummy! The ponzu sauce really makes this great. I made my own from a recipe I found online (in fact I found this recipe when I was looking for more things to make and eat with my ponzu sauce). I had slightly less shrimp (around 300 grams) but I used about the same amount of seasoning and it was fine. I tried a bite without sauce and it was fine but the sauce makes it 10x yummier. I used arborio rice as suggested, and I used water that had just boiled. I steamed for 10 minutes but I still found the rice to be not completely cooked through, so I turned off the heat but left it on the stove for a couple more minutes. This would also be really pretty with some black or mixed sesame seeds (maybe sprinkled on top at the end, or incorporated into the mix or the rice). Protip: keep scallions in a cup or jar on the windowsill with some water. They'll keep growing and you can snip some off the top when needed.

BlueMona from Montreal, Canada / 04.14.13

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The kids DO love this! Fun to make, fun to eat. super tasty.

A Cook from Seattle / 02.12.13

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This was a tasty recipe! I felt strange putting fresh shrimp in the food processor since they're fleshy texture is part of what makes them so yummy. Might try frozen shrimp next time.

A Cook from La Verkin, UT / 10.04.12

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when i read this recipe my mouth watered. it sounds delicious. i would not use ponzu sauce though. i think vietnamese dipping sauce would be far more complimentary to the ingredients used. i am really looking forward to making these snacks.